Ginger Chicken with Mushrooms and Wheat Noodles Recipe Preparation has been severely underestimated, I took a couple of shortcuts and it still took half an hour. It tasted amazing though, the lime juice really gives it a nice flavour.
Ingredients:
4 dried Chinese mushrooms
2 teaspoons cornflour
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin or sweet sherry
200 g (6 1/2 oz) dried wheat noodles
1 teaspoon sesame oil
oil, for cooking
2-3 cloves garlic, crushed
8cm (3 inch) piece fresh ginger, cut into matchsticks
375g (12 oz.) chicken breast fillets or tenderloins, cut into thin strips
1 red onion, cut into thin wedges
6 spring onions, cut into short lengths
185g (6 oz.) small field mushrooms, thickly sliced
1 cup (90g/3 oz.) bean sprouts
1/3 cup (20g/3/4 oz.) chopped mint
Method:
Place the dried mushrooms in a bowl and cover it with very hot water. Leave to soak for about 10 minutes. Then drain and squeeze dry and discard the hard center stem and chop the mushrooms finely.
combine the cornflour with about 1/4 cup (60ml/2 fl oz.) of water and mix to until it becomes a fine paste and then add the soy sauce, the oyster sauce and the mirin.
Cook the noodles in a pan of boiling salted water for about 1-2 minutes, or according to the manufacturer's instructions. Then drain it and set aside.
Heat the wok until it becomes very hot and add the sesame oil and 1 tablespoon of oil, and swirl it around to coat the side.
Stir-fry the garlic, the ginger and the chicken strips in small batches over very high heat for about 2 to 3 minutes, or until the chicken becomes well cooked through. Then remove from the wok and set aside.
Reheat the wok and add 1 tablespoon of the oil and stir-fry the red onion and the spring onion for about 1 to 2 minutes, or until it becomes softened.
Add the dried and field mushrooms and stir-fry the mixture for about 1 to 2 minutes, or until it becomes tender. Then remove from the wok and set aside.
Add the soy sauce mixture to the wok and stir for about 1 to 2 minutes, or until the sauce becomes well heated and thickened.
Return the chicken and the vegetables to the wok with the bean sprouts, the noodles and the mint, and stir until becomes well coated with sauce. Serve ay Once
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| Ginger Chicken with Mushrooms and Wheat Noodles Recipe |
